It has been a while since I have posted anything, been cooking, but not time to take pictures or if I do, not time to post. For Memorial Day weekend, my wife and I had our birthday bash with family. The only thing I had time to take a picture of was the grilled guacamole because I was able to do that ahead of time, whereas the ribs, grilled chicken, and jerk tenderloin was I was running around with my head chopped off, in and out of rain.
I somehow got a year subscription of
Food and Wine Magazine and this lasted issue had 20 grilling tip/recipes. Pretty standard stuff but I saw the recipe for the guacamole and I had to try it. I don't have the exact recipe with me now, but I will add it tomorrow morning.
5- Avocados halved and pitted (skin on)
2- plum tomatoes halved
2- 1/2" slice of red onion (
Edit: originally had 1, updated to 2)
2- Serrano peppers (I used 2 jalapenos, one seeded one whole)
2- Limes Halved (I took a slice out of each to grill for garnish)
2- Cloves Garlic minced
Bunch of Cilantro rough chop
*(My addition, a few splashes of EVOO)*
Toss the Avocado tomato, onion, and peppers in oil and season with salt and pepper. Grill each over medium high heat until a nice char forms (I used my Weber Gasser with grill grates and a handful of cherry wood chips, but should have used Charcoal for more smokey flavor). The recipe says 2 min for limes and tomatoes, 4-5 mins for the onion and peppers, 12-15 mins for the avocado. I don't remember how long I cooked everything but I wanted some good charring. Remove and allow everything to cool for 5 minutes. Recipe calls to seed the tomato, I left it whole and mashed everything together. When mixing add the garlic and cilantro, and season to taste. I covered it tightly after it was first made then not as tightly for any of the left overs and it did not turn brown. I even purposely loosely covered it 2 days later to see if it would turn, and it didn't brown. I finished it 2 days after making it but the recipe said for up to 5 hours in advance. I will definitely be making this again it was awesome.
On the Grill:
All done up with the garnish slices:
